| Toasted Coconut Pumpkin Pie |
| 1 (9") unbaked pastry shell 1 (16-oz.) can pumpkin ( about 2 cups) 1 (140z. ) can sweetened condensed milk (Eagle Brand) 2 eggs 1tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 cup flaked coconut, toasted Whipped cream or whipped topping Preheat oven to 425 degrees. In a large bowl, combine pumpkin and next six ingredients and 1/2 cup coconut; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35-40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Barnish with whipped topping and remaining coconut. Refrigerate leftovers. |